In a deep pan, melt a knob of butter with some olive oil. Dice about ¾ of your pancetta and fry it off till crispy. Add in your diced onion, garlic, rice and coat everything with the butter, oil & fried pancetta. Once everything is coated, deglaze your pan with the white wine
Once the wine has reduced, start adding your stock about a ladle at a time only adding more stock once the last ladle of stock has been absorbed by the rice. Rice can be odd and only add the stock you need until the rice is cooked. You might have a little left over, or you might need to add a little extra water.
In a frying pan, fry off the remainder of your diced pancetta and once cooked, add in your asparagus tip and cook with a knob of butter until tender, but a la dente
Once your stock is absorbed and your rice is cooked, finish off the risotto with your cream, mascarpone & parmesan cheese to give a lush rich finish. Spoon your risotto into your serving bowl and garnish with the crispy pancetta and asparagus tip
Note – This makes a great starter for the Christmas dinner but is also an excellent dish to use up any of the ham leftovers as just use that instead of the pancetta!!